Whole chorizo are perfect for barbecuing or can be skinned and crumbled into stews. Alternatively, add slices of fried chorizo to a Spanish tortilla, or cook them as part of a spicy tomato sauce ...

This is a pretty basic version, so you can really make it your own. Leave out the chorizo, or serve the pilaf as a side dish (or bed) for slow-cooked lamb, pan-fried fish or barbequed chicken.” Never ...

Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the ...